TOMATO SOUP WITH PASTA
Enjoy this family-favourite tomato soup with carrots, celery and pasta for a lighter supper. It's great for a packed lunch too - simply pour into a flask
Provided by Lulu Grimes
Categories Lunch, Soup, Starter, Supper
Time 40m
Yield Serves 2-3
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan over a low heat. Add the onion, carrot and celery and fry for 8-10 mins until tender, but don't let them brown too much. Add the passata and tomatoes and bring to the boil. Add the stock, 200ml water and a pinch of sugar, then season and simmer for 20 mins. Taste the soup and adjust the seasoning - add more water if you need to. Can be frozen at this point.
- Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto - or all three.
Nutrition Facts : Calories 187 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
HOMEMADE ROASTED TOMATO SOUP
Provided by Food Network
Time 2h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins.
- Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper.
- When ready to serve, top with a drizzle of chile-infused oil and garnish with some basil leaves.
PASTA WITH ROASTED TOMATOES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.
ROASTED TOMATO SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
- Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.
ROASTED TOMATO SOUP WITH HALIBUT AND FRESH PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a heavy baking sheet with parchment paper.
- For the vegetables: In a medium bowl, combine the tomatoes, onions, rosemary, salt, pepper and garlic (if using). Add the oil and toss until all the ingredients are coated. Arrange the vegetables in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 40 to 45 minutes. Working in batches, add the roasted vegetables (plus any cooking juices) and broth to a blender or food processor. Blend until smooth.
- For the pasta: Place the tomato mixture, salt and pepper in a medium saucepan. Bring to a simmer over medium heat. Add the halibut and pasta and cook until the pasta is tender and the fish is cooked through, 3 to 4 minutes (if using cooked dried pasta, stir in after the fish is fully cooked). Stir in the chopped basil.
- Ladle the soup into shallow bowls and serve.
OVEN-ROASTED TOMATO AND GARLIC SOUP
Steps:
- Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
- Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
- Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
- Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.
ROASTED TOMATO SOUP
A hearty yet simple tomato soup, full of flavour and fresh vegetables. The flavours work very well with a side of cheesy garlic bread. Suitable for vegans and vegetarians. Serves 4 as a starter and 2 as a meal in itself.
Provided by Ilonav83
Time 1h40m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 220C, then cut the tomatoes, pepper, sweet potato, and onion into large chunks and bruise the garlic cloves.
- Arrange all the ingredients on a roasting tin and coat them in olive oil, followed by the oregano and basil, and season with salt and pepper.
- Place the roasting tin in the pre-heated oven for 30 minutes.
- Take the roasted vegetables out of the oven and pour into a large pot. Add the thyme, vegetable stock, and tomato paste. Bring to a boil then lower the heat and let simmer with lid on for about an hour.
- Use a hand mixer to blitz the vegetables into a smooth, thick soup and garnish as you like.
PASTA WITH ROASTED TOMATO SAUCE
This is a quick and easy dinner if you have the tomatoes ready ahead of time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- Roast the tomatoes: Preheat oven to 350 degrees. Halve 5 plum tomatoes. On two large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with sugar. Bake until softened and edges are crinkled, about 1 hour. Let cool.
- Set a large pot of salted water to boil. Meanwhile, in a bowl, combine tomatoes, oil, capers (if using), and lemon juice; season with salt and pepper. Cook pasta until al dente. Drain pasta and return to pot; toss with tomato mixture. Serve pasta topped with basil.
Nutrition Facts : Calories 587 g, Fat 30 g, Fiber 3 g, Protein 12 g
MEXICAN TOMATO SOUP WITH TOASTED PASTA
While visiting Mexico as a teenager, I found this rich and comforting soup to be plentiful and delicious in the tourist area at least. Not sure exactly how traditional it is, but it is very quick and simple to put together and loaded with tomato flavor and toasted, nutty pasta. If you wish to skip pureeing of fresh vegetables, I don't see why you couldn't substitute with a jar of your favorite salsa. I plan to try that myself next time just to see the difference. Hope you enjoy this recipe.
Provided by shelteredcreature
Categories Vegetable
Time 40m
Yield 1-1 1/2 quarts, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a 2 quart, or larger, sauce pan, heat the 2 tbsp of vegetable oil over medium high heat. Once oil is hot, stir in the dried pasta (small elbows or alphabet letters work nicely, but any smaller shape works). Stir frequently so that the pasta toasts evenly. It will become brown and very fragrant in about 5-8 minutes. Remember to check often so that pasta doesn't become too dark or burned.
- In the meantime, in your blender (or with a stick blender in a large measuring cup) add the chopped tomatoes, garlic, and diced onions and puree until completely smooth.
- When pasta is evenly toasted, add the tomato puree to the pan. Be careful, the puree will sizzle possibly splatter once it hits the pan. Stir gently until the pasta is coated in the puree. Add salt and pepper and continue to cook, stirring frequently, until the pasta soaks up the liquid and the mixture has reduced, leaving the pasta coated in a thick tomato paste-like sauce. Approximately 7-10 minutes.
- Carefully add the chicken broth, or any kind of broth or stock you wish, and let the soup come to a simmer to finish cooking the pasta. Stir occasionally for about 15 minutes. Add a few dashes of your favorite hot sauce and remove from heat. Serve as is or with some chopped fresh cilantro or thin sliced green onions.
- -OPTIONAL- Add 1 cup of frozen sweet corn, thawed, 1/2 cup shredded carrots, 1/4 cup chopped cilantro, or thinly sliced cabbage, fresh lime juice, shredded, cooked chicken or pork. Add when adding stock, for a more substantial meal.
- We used a vinegary Jalapeno hot sauce and really liked it. This soup tastes best when made with ripe tomatoes, especially heirloom tomatoes. I used black/brown heirlooms and it was deeply flavored and complex.
SMOKY ROASTED TOMATO AND PASTA SOUP
I really got into roasted vegetables last winter so was thrilled when I discoverd this soup. What's especially nice is that roasting enhances the taste even of vegetables that aren't normally that flavorful, such as the tomatoes you get at the supermarket in the winter. If you don't have vegetable stock on hand, use water. If you like, garnish the soup by floating a couple fresh basil leaves in each bowl.
Provided by echo echo
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spread tomatoes through garlic in a single layer in a roasting pan; drizzle oil over vegetables and sprinkle with basil.
- Roast at 375F 20 minutes, then turn vegetables over; continue to roast 15-20 minutes more until tender and charred.
- Put roasted vegetables in a food processor or blender, add 1 cup stock; puree.
- Place a large strainer over a large saucepan and press the puree through. Add the remaining 4 cups stock with sugar, salt and pepper.
- Bring soup to a boil over high heat, add pasta, lower heat and simmer 7-8 minutes, stirring often, until al dente (or done to your preferred level of firmness).
Nutrition Facts : Calories 143.4, Fat 4, SaturatedFat 0.6, Sodium 8.7, Carbohydrate 24.2, Fiber 3.3, Sugar 6.9, Protein 4.1
ROASTED TOMATO & MASCARPONE SOUP
Luxuriously smooth, this blended cream of tomato soup is packed full of rich Italian flavours
Provided by Barney Desmazery
Categories Lunch, Soup
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat oven to 170C/150C fan/gas 3 - 4. Bring a pan of water to the boil and get a bowl of iced water at the ready. Cut a small slit in the bottom of each tomato then plunge into boiling water in batches for 10 secs then lift out into the iced water. Drain and peel the tomatoes then halve and place on a baking tray cut side up. Sprinkle with salt, pepper and the sugar. Drizzle with the vinegar and 1 tbsp of the olive oil. Roast the tomatoes for 1hr until semi-dried and set aside.
- Heat the remaining oil in a large saucepan and cook the onion and carrot gently for about 10 mins until very soft. Add the tied herbs and garlic and cook for a minute more. Stir in the tomato purée then tip in the roasted tomatoes and any juices from the tray. Pour over the stock and season with salt and pepper. Bring to the boil then turn the heat down and simmer for 10 mins.
- Remove the tied herbs and discard. Add the mascarpone then take off the heat, blitz well with a hand blender. If you want a smoother soup then it can be sieved but this isn't really necessary. The soup can now be cooled and kept for 3 days in the fridge or frozen for up to 1 month. For a dinner party, serve the soup with a sprig of thyme and a drizzle of good quality olive oil.
Nutrition Facts : Calories 237 calories, Fat 16.2 grams fat, SaturatedFat 5.8 grams saturated fat, Carbohydrate 18.2 grams carbohydrates, Sugar 16.1 grams sugar, Fiber 5 grams fiber, Protein 4.4 grams protein, Sodium 0.5 milligram of sodium
ROASTED CHERRY TOMATO PASTA
Roasting enhances the flavors of any vegetable, but seems to add a wonderful, rich sweetness when done with cherry tomatoes. This recipe takes that sweetness, complements it with fresh herbs and a touch of heat from red pepper flakes, with some low-fat ricotta to smooth it all out. I topped it with some salty, nutty Pecorino cheese.
Provided by Scott Koeneman
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine all tomatoes, garlic, chicken broth, olive oil, balsamic vinegar, red pepper flakes, salt, and pepper in a large, glass baking dish; toss to coat.
- Roast in the middle of the preheated oven, stirring regularly, until tomatoes are tender, about 45 minutes. Remove from the oven and stir in basil, parsley, and oregano.
- When the tomatoes have been roasting for about 35 minutes, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 5 to 7 minutes (cook for 2 minutes less than package directions.) Drain and return to the pot.
- Add the roasted tomatoes and herbs to the linguine and cook over medium-low heat for 2 minutes. Add ricotta cheese and stir until melted and smooth.
- Serve topped with Pecorino Romano cheese.
Nutrition Facts : Calories 347 calories, Carbohydrate 49.3 g, Cholesterol 27.5 mg, Fat 10.2 g, Fiber 9.8 g, Protein 17.9 g, SaturatedFat 4 g, Sodium 504.4 mg, Sugar 2.7 g
ROASTED TOMATO SOUP
My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.
Provided by Cindy Anschutz Barbieri
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
- Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
- Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
- Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g
TOMATO AND PASTA SOUP
Make and share this Tomato and Pasta Soup recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large pan; cook garlic and onion, stirring, until onion is soft.
- Add soup, tomatoes, water and pasta.
- Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender.
- Stir in basil.
- Serve with the bacon sprinkled on top (if using).
More about "roasted tomato and pasta soup recipes"
SLOW ROASTED TOMATO PASTA : JUST 9 INGREDIENTS! - THE WOKS OF LIFE
From thewoksoflife.com
ROASTED TOMATO AND VEGETABLE SOUP RECIPE - COOK.ME RECIPES
From cook.me
ROASTED TOMATO AND PASTA SOUP RECIPE - FOOD.COM
From food.com
ROASTED TOMATO PEPPER SOUP - FRAICHE LIVING
From fraicheliving.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ROASTED TOMATO SOUP WITH PARMESAN CROUTONS - FOOD DOLLS
From fooddolls.com
ROASTED TOMATO AND VEGETABLE PASTA SAUCE - THE NOSHERY
From thenoshery.com
ROASTED TOMATO, BASIL AND GARLIC NOODLE SOUP RECIPE
From hoteatsandcoolreads.com
ROASTED TOMATO SOUP WITH LEMON AND THYME - INSPIRED TASTE
From inspiredtaste.net
TOMATO SPINACH PASTA RECIPE - THERESCIPES.INFO
From therecipes.info
CREAMY ROASTED TOMATO AND BOURSIN PASTA - TASTETORONTO
From tastetoronto.com
ROASTED TOMATO AND RED PEPPER SOUP - FORKS OVER KNIVES
From forksoverknives.com
TOMATO SOUP AND PASTA RECIPE - FOODZESTY
From foodzesty.com
ROASTED TOMATO AND PASTA SOUP - PLAIN.RECIPES
From plain.recipes
TOMATO SOUP WITH PASTA AND BASIL RECIPE | GOOD FOOD
From goodfood.com.au
15 COMFORT FOODS TO ENJOY DURING SUMMER | ALLRECIPES
From allrecipes.com
THE MOST INCREDIBLE ROASTED TOMATO SOUP - PLANTS DELISH
From plantsdelish.com
ROASTED TOMATO SOUP RECIPE - BOWL ME OVER
From bowl-me-over.com
FIRE-ROASTED TOMATO BISQUE RECIPE - FOOD & WINE
From foodandwine.com
ROASTED TOMATO AND PASTA SOUP RECIPE - FOOD.COM
From pinterest.com
10 BEST PASTA WITH FIRE ROASTED TOMATOES RECIPES - YUMMLY
From yummly.com
ROASTED TOMATO AND PASTA SOUP - CHAMPSDIET.COM
ROASTED TOMATO AND PASTA SOUP | RECIPE | PASTA SOUP RECIPES, …
From pinterest.com
ROASTED TOMATO SOUP WITH FETA CHEESE - GOURMANDELLE
From gourmandelle.com
PASTA WITH ROASTED TOMATOES AND GARLIC RECIPE | MYRECIPES
From myrecipes.com
ROASTED TOMATO SOUP RECIPE - SALLY SCHNEIDER | FOOD & WINE
From foodandwine.com
ROASTED TOMATO SAUCE PASTA - LAZY CAT KITCHEN
From lazycatkitchen.com
TOMATO SOUP WITH PASTA - THE CLEVER MEAL
From theclevermeal.com
HOMEMADE ROASTED TOMATO AND GARLIC SOUP - SPAIN ON A FORK
From spainonafork.com
TOMATO VEGETABLE SOUP WITH PASTA - THERESCIPES.INFO
From therecipes.info
ROASTED TOMATO AND PASTA SOUP - GLUTEN FREE RECIPES
From fooddiez.com
#time-to-make #course #main-ingredient #preparation #soups-stews #pasta #vegetables #kosher #dietary #meat #pasta-rice-and-grains #tomatoes #4-hours-or-less
You'll also love